Dried porcini mushroom puree soup is a dish that will not leave dissatisfied people behind. It is difficult to convey the bright aroma of mushrooms, the delicate texture and pleasant taste of this dish in words, you just need to try it. To make the soup even more tender, with a velvety structure, it is better to fry in butter, and add sour cream at the very end. After all, the classic "mycelium" with forest mushrooms is not complete without sour cream. You can also cook mushroom puree soup from fresh forest mushrooms, in particular from porcini mushrooms, but for some reason the most aromatic soup is obtained from dried ones.

Ingredients

• 3 tbsp. l. dried porcini mushrooms
• 1 onion
• 10 g butter
• 2-3 potatoes
• 2 bay leaves
• 1 tsp salt (no slide)
• 1.5 tbsp. l. sour cream
• 1 sprig of parsley, to serve

Preparation

1. Pour the dried porcini mushrooms into a bowl and cover with boiling water, let stand for half an hour.

2. While the mushrooms are infused, prepare the vegetables for the puree soup. Cut the potatoes randomly, into small pieces.

3. Finely chop the onion.

4. Melt the butter in a skillet. You can also use ordinary refined for frying, a tablespoon will be enough. Drain the water from the mushrooms, cut especially large pieces into several parts. Fry the mushrooms and onions for 5 minutes over low heat.

5. Send the fried mushrooms and onions to the pot with the potatoes.

6. Add water to the pan, add salt, spices and herbs - you can get by with bay leaves and peas of black and allspice. A clove umbrella will not be superfluous either, the main thing is not to overdo it with spices.

7. Boil the soup for 20-25 minutes after boiling the water.

8. Then remove the bay leaf and other herbs from the pan. You can now puree the soup with a blender.

A great way to make dried mushroom soup is with mashed potatoes.

It has firmly entered the world culinary practice, thanks to its taste and ease of preparation.

In the article, we will take a closer look at how to make a delicious aromatic cream soup from dried porcini mushrooms and with the addition of potatoes and cream.

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Description of the dish

The mushroom soup itself began to be prepared in ancient primitive times.using wild mushrooms and herbs, and the soup - puree came to us from French cuisine and with the development of kitchen technology gained wide popularity.

Components and calorie content of the recipe

Basic recipe

Dried porcini mushrooms are usually consumed only here. Therefore, the recipe below is unique to world cuisine.

Ingredients:

• dried porcini mushrooms (70 g);
• potatoes (2 pcs.);
• onion (1);
• sour cream (95 gr);
• sunflower oil (10 gr);
• salt (1 g);
• water (3 glasses);
• ground pepper to taste.

Important! In order for the soup to get a thick consistency, potatoes should be used in it.

Those who for some reason do not want to eat potatoes can replace it with peeled zucchini or rice, but remember that rice needs a strong boil in this case.

1. Rinse dried porcini mushrooms thoroughly and place in a deep bowl. Pour cold water over the mushrooms on top of two fingers, cover the container and let the mushrooms swell for about three hours.
2. After swelling, drain the water from the mushrooms, squeeze the mushrooms themselves and dry them with kitchen napkins.
3. Heat sunflower oil in a frying pan and fry the pre-chopped onion in it.
4. When the onion is browned, after about 2-3 minutes, add the mushrooms to it.
5. Leave the mixture on low heat for about 10 minutes, then transfer the contents of the pan to the main soup container and add water there.
6. Wash the peeled potatoes and chop them into small cubes, send them to the pan along with salt and ground pepper.
7. Heat the soup over medium heat for about 20 minutes, after this time, grind the mass with a blender, boil, gradually add sour cream to the soup.
8. Pour the soup into bowls, garnish with herbs and serve.

Serve mushroom soup - mashed potatoes with dill, green onions, parsley, cilantro.

Mushroom soup is sometimes served in a plate made from bread. Any round bun is suitable for this, preferably yesterday's, cut in half and with the crumb removed.

A simpler serving is also possible - as for all soups - mashed potatoes, a deep plate or a soup cup.

Cooking puree soup from dried mushrooms, see the video:

A simple recipe for mushroom soup - mashed potatoes with potatoes will delight those who do not like to cook for a long time.

Ingredients:

• dried mushrooms (300 gr);
• potatoes (600 gr);
• onions (2 pcs.);
• cream (0.5 l.).

Step-by-step cooking recipe:

1. First, cut the potatoes into small cubes and boil in a separate bowl until tender.
2. Chop the onion and sauté in vegetable oil.
3. Pre-soaked mushrooms must be washed, chopped and combined with onions. Cook food together for 2-3 minutes.
4. When ready, place all products in a blender, with the help of which chop and mix everything until smooth.
5. Then pour the resulting soup into a saucepan, add cream and spices to taste. Boil over medium heat.

Potato broth and mushroom broth make for a very delicate yet highly nutritious combination.

The cooking process itself is simple and does not take much time, but it can please many, especially in the winter season.

Mushroom soup - mashed potatoes are usually served warm, decorated with herbs of edible herbs, or small croutons.

Excellent puree soups are made from various vegetables: or,

Step-by-step recipes for a fragrant dried mushroom soup with vegetables, cheese or herbs

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

5 gr.

6 gr.

Carbohydrates

133 kcal.

Option 1: The Classic Dried Mushroom Soup Recipe

Oddly enough, forest mushrooms are collected only from us. You will probably be surprised, but almost nowhere in the world does it even occur to cooks to go to the forest for prey. But since we still collect them and dry them for the winter, let's learn how to make an amazing dried mushroom puree soup.

Ingredients:

• dried porcini mushrooms - 70 g;
• two potatoes;
• one onion;
• sour cream - 95 g;
• frying oil;
• salt;
• three glasses of water;
• ground pepper.

In order for the soup to get the right consistency, it is important to add potatoes to the recipe. It is difficult to replace it with something, but if there is a need, try using a solid part of zucchini or rice. The last ingredient is important to boil well.

1. Reconsider dried porcini mushrooms, rinse well and transfer to a deep bowl. Then pour cold water over them, cover with a lid or a plate and leave for 3 hours.

2. After the specified time, drain the liquid, squeeze the mushrooms and dry a little with napkins.

3. Heat refined oil in a thick-walled pan and fry finely chopped onions in it, which must first be peeled and washed.

4. After 2-3 minutes, add the dried porcini mushrooms to the onion frying.

5. Cook the ingredients on low heat for another 10 minutes, then transfer the contents of the pan to the saucepan and pour in the water.

6. Wash the peeled potatoes and cut them into small cubes, which are sent together with salt and ground pepper into a saucepan.

7. Leave the dried mushroom puree soup over medium heat for another 20 minutes, after which grind the mass with a blender, gradually adding sour cream.

8. When the dressing has spread evenly, bring the first course to a boil and turn off the stove. Pour the soup into bowls, garnish with herbs and serve.

Sort the dried mushrooms carefully. If you notice damage or insect marks, get rid of the fruit. They not only spoil the taste of the dish, but can also be hazardous to health.

Option 2: Quick recipe for dried mushroom puree soup

Using dried mushrooms, it is impossible to make soup quickly. The only option is to soak and pickle them with salt beforehand. You can do this in the evening to cook the next day. In this case, you only need 30-40 minutes.

Ingredients:

dried porcini mushrooms - 75 g;

frying oil;

three glasses of water;

two potatoes;

one onion;

cream - 90 ml;

ground pepper;

bay leaf.

Step-by-step cooking recipe

1. On the eve of the preparation of the soup-puree from dried mushrooms, soak them in cold water for 3 hours, then drain the liquid and cover with coarse salt. Cover the dish with the mushrooms with a lid and leave until the soup is cooked.

2. At the first stage, pour oil into a deep saucepan, warm it up and pour finely chopped onions inside.

3. Fry the root vegetable, add small cubes of peeled and washed potatoes and pour in three glasses of water.

4. Also place the bay leaf and toss in the infused dried mushrooms.

5. Bring the soup to a boil over maximum heat, then lower the temperature to medium, add ground pepper and salt and cook for 25 minutes until the potatoes and mushrooms are soft.

6. Grind the mass with a blender until a relatively homogeneous state, pouring in the cream in small portions, which should be evenly distributed in the soup.

7. Wait until the first dish boils, and then pour into portioned plates and decorate with herbs, serve.

Porcini mushrooms are considered the best for making such soups. But you can replace them with others if necessary. Also, instead of a creamy dressing, sour cream is quite suitable. As for spices, it all depends on your culinary fantasies.

Option 3: Dried mushroom soup with vegetables

To saturate the soup with unique flavors and provide the dish with useful elements, we recommend adding several vegetables to the recipe. In addition, this time we suggest using not porcini mushrooms, but chanterelles. They will give the soup an exquisite yellow color and a spicy mushroom flavor.

Ingredients:

• two potatoes;
• dried chanterelles - 70 g;
• one carrot;
• salt;
• three glasses of water;
• one onion;
• inflorescence of cauliflower;
• one zucchini;
• ground pepper;
• sour cream - 60 ml;
• greens.

Step-by-step cooking recipe

1. Sort the chanterelles, rinse and immediately place in a suitable saucepan. Also add filtered water inside and add salt. Put the future dried mushroom puree soup over medium heat.

2. In the next step, peel all the potatoes, cut them into cubes and wash them free of starch in several waters.

3. Transfer the root vegetable to the mushroom broth and, without increasing the temperature, continue cooking.

4. At this time, peel the carrots and onions, and also peel off the zucchini and disassemble the cabbage inflorescence into small pieces.

5. Rinse all vegetables and chop them as finely as possible.

6. At the next stage, transfer the prepared ingredients to a saucepan with mushroom soup, not forgetting to add ground pepper. Simmer the dish for 15 minutes, and then beat with a blender until a relatively homogeneous consistency.

If you don't like cabbage, replace the florets with other vegetables or root vegetables. For example, celery or eggplant. You can also experiment with spices. But, since they tend to contain salt, be careful with them.

Option 4: Dried mushroom soup with cheese

Despite the unpopularity of forest mushrooms in European cuisine, they can be used to make a restaurant dish that will be the envy of gastronomic establishments in London and Paris. To do this, just add cheese to the recipe, and follow our instructions exactly.

Ingredients:

• dried porcini mushrooms - 70 g;
• three glasses of water;
• salt;
• two processed cheese;
• ground pepper;
• one onion;
• bay leaf;
• frying oil;
• two potatoes;
• greens.

Step-by-step cooking recipe

1. In a suitable bowl, soak porcini mushrooms in enough cold water for 3 hours.

2. After the specified time, peel the onion and chop it. Then fry the root vegetable in well-heated sunflower oil.

3. Also, peel, rinse and finely chop fresh potatoes.

4. Pour several glasses of water into a suitable saucepan, add the potatoes and soaked mushrooms inside.

5. Also add salt, ground pepper, lavrushka and frying onions. Bring the future dried mushroom puree soup to a boil, reduce heat to low and simmer the dish for 25 minutes.

6. Grind the mushroom mass with vegetables with a blender until puree and bring to a boil.

7. At the last stage, cut the processed cheese into small pieces and add to the soup together with the chopped herbs. Cook for another 6-7 minutes, until the cheese has completely "dispersed". Serve immediately with a slice of crispy bread.

To prevent the cheese from "picking up" in pieces, you will have to constantly stir the soup after adding it. It is a little expensive, but you get the perfect result. Better yet, whisk the mushroom soup at the last minute.

Option 5: Dried mushroom soup with herbs and garlic

If you want, you can add several types of herbs and hot garlic to the soup. These ingredients add special notes that are sure to brighten up the presented first course. If you decide to fill the soup with cream, not sour cream, it is permissible to replace butter with sunflower oil.

Ingredients:

• one onion;
• dried mushrooms - 75 g;
• two potatoes;
• three glasses of water;
• butter for frying;
• salt;
• three cloves of garlic;
• sour cream - 70 ml;
• fresh herbs;
• black pepper.

Step-by-step cooking recipe

1. Sort out any dried mushrooms, rinse and pour in a suitable bowl with cold water.

2. After 3 hours, drain the liquid, and transfer the mushrooms to paper napkins so that they dry out.

3. Heat oil in a deep frying pan and fry finely chopped onions until transparent.

5. After the indicated time, pour in a few glasses of water and add finely chopped potatoes. Also add salt, chopped herbs (dill, parsley and cilantro) and ground pepper.

6. Cook the dried mushroom puree soup for 25 minutes on low heat, and then add the crushed garlic.

7. After another 5 minutes, pour in the sour cream and beat the mass with an immersion blender until relatively homogeneous.

8. Return the mushroom soup to the stove, bring it to a boil and serve with croutons on the table.

The amount of greens can be increased, it all depends on your taste. As for mushrooms, it is permissible to use both one type (for example, only white ones) and a mixture - white ones, chanterelles, honey agarics and champignons.

Many housewives have come across the fact that there are no fresh mushrooms at hand, and they really want to cook a soup with a characteristic aroma and taste. What to do in such a situation - to run headlong to the store and look for the missing component? In fact, this is superfluous, check the bins - perhaps there are dried mushrooms lying around somewhere, it is they who will come to the rescue. And how to cook a delicious dried mushroom stew in your own kitchen at home, you will learn from our detailed recipes. For clarity, we have prepared a photo.

Dried mushroom puree soup

Ingredients

Servings: - +

• dried porcini mushrooms (or champignons)70 g
• potatoes 2 pcs.
• onion 1 PC.
• sour cream 95 g
• sunflower oil10 g
• water 3 glasses
• salt to taste
• ground black pepper taste

Per serving

Calories: 145 kcal

Proteins: 5.6 g

Fats: 6.2 g

Carbohydrates: 16.7 g

60 minutes Video Recipe Print

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Gorgeous! Need to fix

Advice: if you want to surprise your guests, you can serve the chowder in a bread plate. To do this, cut a crumb out of a round loaf and pour the soup into it. Top with sour cream and herbs. Such a presentation will bring not only aesthetic pleasure, but will also be remembered by you and your guests for a long time.

Dried mushroom cream soup with cream

Time for preparing: 1 hour

Servings: 12

Energy value

• calorie content - 177.9 kcal;
• fats - 8.1;
• proteins - 8.5;
• carbohydrates - 17.8.

Ingredients

• dried mushrooms - 200 g;
• potatoes - 5 pcs.;
• carrots - 1 pc.;
• onion - 1 pc .;
• cream 20% - 150 ml;
• processed cheese - 100 g;
• butter - 50 g;
• water - 1.5 l;
• parsley - 3 branches;
• salt to taste;
• ground black pepper to taste.

Step by step cooking

1. Dried mushrooms must be soaked in cold water for 3 hours in advance. After that, we put them on fire and cook for 30 minutes.
2. Following this, we need to strain the resulting broth, remove the mushrooms from it and squeeze them out of excess moisture.
3. Add water to the concentrated broth to dilute it a little, and set over medium heat. While the broth is warming up, we clean and wash the vegetables. Chop carrots and potatoes into small cubes and send them to the pan.
4. Finely chop the onions and sauté them in butter for 2 minutes over low heat. After that, add the mushrooms, fry, not forgetting to stir, for 7 minutes.
5. When the vegetables are almost ready, we send pre-fried mushrooms and onions to them. Let the soup boil and gently interrupt everything into a homogeneous fragrant mass using a blender. Leave the soup to cook for another 10 minutes.
6. At this time, three on a medium grater our processed cheese and we begin to gradually introduce it into the soup along with cream (to thicken it, it is advisable to use a product with a large amount of percent and not replace it with milk). Bring to a boil, season with spices and leave to simmer for another 5 minutes.

Our hearty creamy mushroom soup is ready, remove it from the heat and sprinkle with pre-chopped herbs. Need to fix

Recently, there has been a surge in interest in mashed soups. We will not figure out what exactly this is due to: outstanding taste or the fact that it is convenient to eat them at the computer. It is better to give a recipe for mushroom soup with a photo, which will be useful to many.

You will need:

• Water - 1 l;
• Mushrooms - 500-600 gr;
• Potatoes - 2-3 pcs;
• Bulb onions - 1 pc;
• Small carrots - 1 pc;
• Cream 10% - 0.5 l;
• Butter for frying;
• Salt, spices to taste.

If all the usual first courses have become boring for a long time, and you want something original, try cooking a puree soup. It is distinguished from all by its unusual appearance and delicate, creamy structure. You can cook it from different products, but mushroom puree soup has a particularly rich taste and aroma.

Even an inexperienced cook will not have any difficulties with it. Rather, on the contrary, it will not be possible to cut vegetables too carefully. Cooking time will also take no more than a regular first course. Just be sure to make sure your blender or food processor is working properly before making your mushroom soup. Although, if desired, it will be possible to cope without it.

Preparation

This is a basic mushroom soup recipe. Having mastered it, it will be possible to begin culinary experiments. Add spinach, milk, cheese to the ingredients, or remove some ingredients such as carrots.

As for the mushrooms, they can be anything. This is how you can cook puree soup from honey agarics, butter mushrooms, mushrooms and others sold in stores or collected with your own hands. Cooking from porcini mushrooms will be the same technology, but the taste of the finished soup will be much brighter and richer.

Enjoy your meal!